Sous Vide Cook Times

Hi! I just got my first immersion circulator! Woot! I picked up the anova precision cooker because of the low price and good reviews.

I am going to try cooking a new York strip steak tonight. So, I am referencing the Chefsteps awesome Sous Vide Cook time/Temps charts and I see in the note that the cook times are for 1 inch steaks. But, I have a nice and beefy 2 inch thick steak..

Do I need to double my cook time to accommodate for the thickness of this steak? How does food thickness apply to all foods when using Sous Vide?

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Comments

tshewman

~ 2hours - see step 3 http://www.chefsteps.com/activities/sous-vide-steak

Times to core and pasterization depends on starting temp and goal (e.g. pasteurized or to temp)

Oh, and enjoy and share your experience. :-)

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Don't forget the pre sear. BIG difference

Matthew_Snyder_68770

http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Don't forget to pay homage to the dragon.

elviswasjesus

Although you've already done these steaks (and I hope they were amazing), for future references there are a couple of other great resources worth a look. Douglas Baldwin (who currently works at ChefSteps) produced some tables showing how thickness affects cooking time; essentially, doubling the thickness can increase the cooking time fourfold. See http://www.douglasbaldwin.com/sous-vide.html.

Douglas's math apparently formed much of the basis for Sous Vide Dash, an iOS app that allows you to quickly and easily calculate time to temp, and time to pasteurise for proteins of all shapes and sizes. See http://www.sousvidedash.com/